Almond and Lamb Biryani Recipe
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An aromatic biryani recipe with almond paste, lamb, saffron and loads of dry fruits.
- Total Cook Time1 hr 40 mins
- Prep Time 40 mins
- Cook Time1 hr
- Recipe Servings4
- Medium
Ingredients of Almond and Lamb Biryani
- 1 cup grated onion
- 1 tsp ginger paste
- 1 tsp garlic paste
- 4 Tbsp almond paste
- 3 Tbsp ghee
- 700 gm lamb cut into 2
- 225 ml yoghurt
- 150 ml water
- 6 cloves
- 1/2 tsp peppercorns
- 1/4 tsp green cardamom seeds
- 1/4 tsp black cardamom seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1
- Pinch of grated nutmeg
- 1 blade mace
- 1/4 tsp chilli powder
- Handful of mint leaves
- 3 split green chillies
- 3 cups rice - half cooked
- 2 Tbsp butter
- 3 Tbsp saffron water (A pinch of saffron soaked in 1/4th cup water)
- 1/4th cup dry fruits (Cashews, raisins, almonds)
- Handful, fried onions (Sliced onions deep fried till golden brown)
How to Make Almond and Lamb Biryani
1.
In a pan fry meat to seal in the juices. Remove from pan.
2.
Add onion mixture and cook until red. Return meat to pan.
3.
Gradually pour in the yoghurt and water.
4.
Season and add ground spices with mint leaves and chilli.
5.
Cover tightly and cook for 1 1/2 hours.
6.
Spoon meat and sauce over bottom of pan. Add the half cooked rice. Layer the meat again. Drizzle with saffron water.
7.
Spoon on butter and finish with fried onions and dried fruit.
8.
Seal tightly and cook for 1 hour on a slow oven before serving.